Recipe details
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Leek Cream with Toasted Almonds
40min
4 servings
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This Leek Cream with Toasted Almonds is a sophisticated and comforting dish that showcases the delicate flavor of leeks. The creamy soup is velvety smooth with a subtle onion-like taste, perfectly complemented by the crunch of toasted almonds. It's an elegant starter for a dinner party or a warming meal on its own. This dish combines simplicity with refinement, making it a versatile addition to any menu.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Nuts
Ingredients
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Steps
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Prepare leeks
Clean leeks thoroughly and slice the white and light green parts.
Prepare potato
Peel and dice the potato.
Sauté leeks
In a large pot, melt butter and sauté leeks until softened, about 5 minutes.
Add potato and broth
Add diced potato and vegetable broth to the pot. Bring to a boil, then simmer for 15 minutes.
Blend soup
Remove from heat and blend the soup until smooth using an immersion blender or regular blender.
Add cream
Stir in heavy cream and season with salt and white pepper.
Toast almonds
In a dry skillet, toast sliced almonds until golden brown, stirring constantly.
Serve
Ladle soup into bowls and top with toasted almonds.
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